Cooking Directions:

To Prepare Pie Crust: Mix flour and salt in mixing bowl. Cut shortening into the flour with a pastry cutter, until mixture resembles tiny split peas. Add the ice water and mix in using a fork. Gather the dough into a ball. Divide dough into two balls and flatten each into 4-inch-wide disk.

For Bottom Crust: Roll one dough disk on a lightly floured surface into about a 12-inch circle and place into an ungreased (9-inch) deep-dish pie plate.

Prepare Cherry Filling: Combine sugar and flour in large mixing bowl. Stir in drained cherries and extract. Pour into the prepared pie crust and dot with the butter.

For a Lattice Top Crust: Roll out remaining dough disk, cut into strips about 1/2-inch wide. (Use a pastry wheel for decorative strips.) Place 5 to 7 strips across the filling. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips each time cross-strip is added. (Or, to save time, do not weave strips. Simply lay second half of strips across first strips.) Trim the ends of strips (or strips can be twisted as they are placed on pie, if desired.) Fold the edge of lower crust over ends of strips, building up a high edge. Seal and flute. For a nice sparkle effect, sprinkle with coarse or granulated sugar, if desired.

For a Solid Top Crust: Roll out remaining dough disk and place over filling; seal and flute the edges. Make several slits in top crust to vent the steam. For a nice sparkle effect, sprinkle with sugar, if desired.

Place the pie on a foil-covered large baking sheet with sides to catch any possible spill-overs.

Bake on center rack in oven for 35 to 40 minutes or until crust is nicely golden brown and juice is bubbly through lattice or slits in crust.

Transfer pie to wire rack and cool to room temperature before serving.

Makes 8 servings.

*During winter months, flour can become "drier", you may need to add more water, about 1 teaspoon or so, but not much more.